Low-Fat Veggie Soup
When temperatures drop, all we want is warm, hyper-caloric meals. That’s normal and it’s also one of the reasons we usually gain weight during the winter. However, we don’t always have to eat hyper-caloric, high-fat meals to warm up. Check out this delicious and healthy veggie soup. It’s made with just a spoonful of olive oil and is perfect to warm up without a lot of calories. You can transform this veggie soup into a complete meal if you end up adding some eggs and cooking them for five minutes, as I did here.
Enriqueta Lemoine – SAVOIR FAIRE by enrilemoine
Ingredients
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1 Tbs.olive oil
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1garlic clove, minced
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1/2 Cuponion, chopped
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1 Cupcelery, chopped
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1/4 Cupred bell pepper, finely chopped
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1 Cupcarrot, diced
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1 Cupbutternut squash, diced
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1 Cupzucchini, diced
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1 Cupyellow squash, diced
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6 Cupswater
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1 Cupfresh cilantro, chopped
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2 Tsp.salt
Instructions
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In a pot over medium heat, heat olive oil.
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Add garlic, onion. celery and red bell pepper and sauté for 3 minutes.
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Add the rest of the veggies: carrots, butternut squash, zucchini and yellow squash, and stir.
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Add water and cilantro; stir and bring to boil.
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Once it's boiling, cover and cook for 20 minutes until the veggies are done but firm.
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Season with salt and stir.
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Serve hot and garnish with a cilantro sprig.